In a bowl, mix sugar, cornstarch, and zest. Add cherries, lemon juice, and extract; toss until sugar is moistened. Spoon filling into pie shells. Place bits of butter evenly on filling.

Unroll next two crusts. With a pizza cutter, cut them into 1/2-inch-wide strips. Weave 5 strips of dough for each mini-pie, cutting strips to fit each pan in a lattice design over filling; trim ends. Press strip ends to edges of bottom crust. Brush with egg wash, then sprinkle each with a little sugar.

Place pies on a baking sheet. Bake 10 minutes. Reduce temperature to 375°F and bake 30 minutes longer, or until crust is golden and filling is bubbling. Cool completely on a wire rack.